Traditionally, Somalis bake muufo in a special clay oven called tinaar that is heated by charcoal. The muufo is flattened and stuck on the walls of the tinaar. No oil is ever used. You know the muufo is ready when it falls off the wall. Muufo is a wonderful bread to serve with soup or stew.
Rich, smooth, creamy, garlicky with a hint of spice – that’s how I like my hummus. Not only does it make a great protein-packed dip, but it can also be used to ‘butter’ your bread or used instead of mayo in a sandwich.
Maraq hilib ido also known as fuud hilib ido is the Somali equivalent of the famous Jewish chicken soup. If you live in a Somali household or have Somali neighbours, this is the soup you will be given if you have a cold, breastfeeding or happen to be well liked!
This salad is a complete meal in itself. It has protein galore in the shape of tofu and beans, iron-rich spinach and the sweet potato provides you with good carbs. Spices and herbs such as paprika, garlic, ginger, cumin, chilli and mint add a wonderful punch of flavour.
The combination of the tangy taste of tamarind, the heat of chilli and the sweetness of dates makes for a mouth salivating sauce that I can’t get enough of! I eat it with most meals. French fries or potato wedges will never taste the same! Add a tablespoon or two of shidni to whatever you are cooking…have I convinced you to try it?